We've reached the mains portion of our Marcella's Italian Kitchen exploration and Gretchen focuses on veal while Becca enjoys bay scallops for our respective proteins. To accompany our mains, we create a simple, sautéed celery with orange. We share Marcella's thoughts on the traditional Italian meal coursing and learn some tricks for storing your celery (Marcella says there's no reason to wait for a reason to buy celery, lol). We're getting close to completing our Marcella marathon with just one last course of dessert left to go. Thanks for joining us so far in our obsession, Gluttoneers!

Recipe Source:

Scallops, Sauteed celery, and veal all from Marcella's Italian Kitchen Cookbook